Carrot Cake Loaf—Moist, Spiced, and Rich with Flavor

Carrot Cake Loaf is the ultimate cozy treat—moist, tender, and warmly spiced with cinnamon, nutmeg, and ginger. Packed with freshly grated carrots and a hint of pineapple for natural sweetness and depth, this loaf is rich without being heavy and sweet without being overwhelming. Every slice delivers the soft crumb and rustic texture you expect from classic carrot cake, made easier in loaf form and optionally topped with a silky cream cheese glaze. Whether you’re enjoying a slice with coffee or dressing it up for brunch or dessert, this carrot cake loaf brings comfort and flavor to any moment.

Why You’ll Love This

It’s one bowl, easy to make, and bakes into a beautiful golden loaf that’s packed with texture and flavor. The carrots keep it extra moist, while the spices give it that signature warmth. You don’t need layers or decorations—just a simple glaze or a dusting of powdered sugar is enough. It stays soft for days and can be frozen for later.

Ingredients

• 1¾ cups all-purpose flour
• 1½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground ginger
• ½ cup vegetable oil
• 2 large eggs
• ¾ cup brown sugar
• ¼ cup granulated sugar
• 1 tsp vanilla extract
• 1½ cups finely grated carrots (about 2–3 medium carrots)
• ⅓ cup crushed pineapple, well drained
• Optional: ½ cup chopped walnuts or pecans

Optional Cream Cheese Glaze

• 2 oz cream cheese, softened
• ½ cup powdered sugar
• 1–2 tbsp milk
• ¼ tsp vanilla extract

Instructions

1. Preheat oven to 350°F and grease a 9×5-inch loaf pan. Line with parchment for easy removal.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and spices.
3. In another bowl, whisk oil, eggs, brown sugar, granulated sugar, and vanilla until smooth.
4. Add the dry ingredients to the wet and mix until just combined—do not overmix.
5. Fold in grated carrots, pineapple, and nuts if using.
6. Pour batter into the prepared loaf pan and smooth the top.
7. Bake for 50–60 minutes or until a toothpick comes out clean. Tent loosely with foil if the top browns too quickly.
8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. For glaze, beat cream cheese until smooth, then mix in powdered sugar, milk, and vanilla until pourable. Drizzle over cooled loaf.

Tips for the Perfect Texture

Finely grate the carrots so they blend evenly into the batter. Drain the pineapple well to avoid excess moisture. Don’t overmix once the flour is added—gentle folding keeps it light. Check the loaf early to avoid overbaking; it should be golden and just set in the center.

Flavor Add-Ons

Add raisins, shredded coconut, or orange zest for extra layers of flavor. Use maple syrup in the glaze for a deeper twist. Swap the glaze for a thick cream cheese frosting if you want a more decadent finish.

Storage

Store tightly wrapped at room temperature for up to 2 days or refrigerate for up to 5. Freeze slices individually and thaw as needed. Glaze just before serving for best texture.

Final Thoughts

Carrot Cake Loaf brings all the flavor of a traditional carrot cake into a simple, cozy loaf that’s easy to slice and even easier to love. It’s the kind of bake that feels homemade, hearty, and perfectly sweet every time.

Stick around—every visit tastes better than the last at The Buttered Bliss.